Combine the rum, coconut milk, and sugarcane syrup, shake with ice until frothy. Pour over crushed ice into a collins glass and top with the CoCoNut Porter. Garnish with a pinch of cinnamon and serve with a straw.

I used Sugar in the Raw syrup and Pyrat rum for this rendition. The cocktail comes out nice and chocolatey thanks to the beer…it’s like a beery mudslide, and quite tasty.

Tasty and chocolatey (sans chocolate?)

Next up was a drink I had at Mie & Yu in Georgetown called the “Gaarden of Babylon”. The name comes from the use of Hoegaarden in the recipe.

I wasn’t sure of the measurements for each of the ingredients, so I went with 1 oz St. Germain, 3/4 oz molasses (replacing blackstrap syrup), and juice from 1/2 a lemon. Shook those ingredients vigorously with ice – especially important with molasses as it takes a bit for it to mix in. Top off with the Hoegaarden. Comes out as a nice, tangy beer cocktail.